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Cornbread for stuffing

Cornbread baked for stuffing with sausage and aromatics baked right in. An easy and traditional, and gluten free, stuffing recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1 recipe corn muffin batter
  • 2 oz sage breakfast sausage
  • 1/2 medium onion chopped
  • 1/2 green pepper seeded and chopped
  • 1 rib celery chopped
  • 1 jalapeno pepper seeded and chopped
  • Broth to moisten

Instructions
 

  • Preheat the oven to 400.
  • Break up sausage and saute it in a 10" cast iron or other ovenproof fry pan, until it is starting to brown.
  • Add the vegetables, and saute them until just softened.
  • Mix one recipe of corn muffin batter (or your preferred recipe - enough for 6 muffins)
  • Stir the vegetables into the batter. Heat the pan, then pour the batter into it.
  • Bake at 400 for 30 minutes.
  • When ready to use, crumble into pieces, moisten with broth, and stuff your turkey or whatever else.
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